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February 18, 2026

Dungeness Crab Can Be Paired Nicely with Many Good White Wines

The holiday season is in full swing. The holidays bring thoughts

Step into Giancarlo’s and Step into Italy

If you didn't know exactly where to look, it would be easy to

The unhealthy effects of secondhand smoke

Q: I've lived with my parents, both heavy smokers, for the past

$5,000 to design a simple concession stand … surreal

OK, let me get this straight

Why so Little Coverage on Ford’s Death?

I'd like to make a comment on Wednesday morning's dispatch. I

Keep your pet safe from foxtails

Warm weather and longer days. This is the time everyone gets

Cooking headaches caused by microwave’s demise

I come to you today, a sad woman. I have lost my best appliance

Conquering brown bag boredom

I am a veteran brown bagger. At least since the late 70s, I've

Working on smoking the brisket, all set for the start of football season

It’s a major undertaking to try and perfect the BBQ recipe for beef brisket. Miss Jenny and I have the Mango-Chipotle Baby Back Ribs and the Carolina-style Pulled Pork down, but the brisket is tricky and I’m burning a lot of pellets on the Traeger grill trying to perfect it. Cooked up the best one yet last weekend after making a brothy injection and patting on two dry rubs in between a coating of mustard. Smoked it, wrapped it, sprayed it with butter, let it rest and 15 hours later we carved it up. Tender, great texture, but the flavor wasn’t quite the rich beef melt-in-your-mouth I’m looking for. So, it’s back to the drawing board for fine tuning ingredients and time and temperature to get it right. Then I can serve it up for the poker boys and have an Indian summer BBQ with friends and a great bottle of 2008 Merlot from Solis Winery.

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